Chipotle Rubbed Salmon Tacos Recipes

CHIPOTLE-RUBBED SALMON TACOS

Steps:

• Preheat oven to 350°F In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chipotle powder with the orange zest and sugar. Rub each salmon piece with 1 t. olive oil and then the chipotle-orange zest mixture. Let sit 5 minutes.
• Wrap the tortillas in foil and bake for about 8 minutes, until they are soft and heated through.
• Meanwhile, heat a grill pan. Season the salmon with salt and grill over high heat, until nicely browned and just cooked through, about 3 minutes per side.
• Gently break each salmon piece in half. Spread the mashed avocado on the warm tortillas, top with the salmon, and the cabbage. Drizzle each taco with the lime-mayo and serve right away.

CHIPOTLE COCOA-RUBBED SALMON

Steps:

• Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
• Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
• Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CHIPOTLE SALMON TACOS WITH AVOCADO SALSA

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.